Baked Chicken Crusts and Roasted Potatoes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s)
- Rosemary, according to taste
- 5 tablespoon oil
- salt
- pepper
- 4 chicken breast fillet (s) approx. 150g each
- 1 bunch spring onion (s)
- 200 g sour cream or crème fraiche
- 1 egg yolk
- 1 tablespoon mustard, medium hot
- 1 pinch (s) sugar
- 2 slices bacon (bacon)
- possibly oregano, for garnish
Print Recipe
Pin Recipe Instructions
- Peel, wash and cut the potatoes into wedges. Wash the rosemary and, except for something to garnish, pluck and chop.
- Mix 4 tablespoons of oil, rosemary and potatoes. Season with salt and pepper. Spread the potato wedges on a baking tray and bake at 175 ° C for about 40 minutes, turning once in between.
- Wash the chicken fillets and pat dry, season with salt and pepper. Heat 1-2 tablespoons of oil in a pan and fry the fillets for 1-2 minutes on each side until golden brown. Allow to cool slightly.
- Clean and wash the spring onions and cut into rings. Mix the sour cream, egg yolk and mustard, season with salt, sugar and pepper. Fold in the spring onions, distribute the sour cream on the fillets. Finely dice the bacon and sprinkle over the crumbs.
- After about 25 minutes of baking time, add the fillets to the potato wedges and bake them with them.
- Arrange everything and garnish with rosemary and oregano. A mixed salad tastes good with it.
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